|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed quat dispenser at 0 ppm. CDI - educated to keep sanitizer at proper concentration. Provided new container of Oasis 146 concentrate to the dispenser. Currently reading at 200 ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the product in the mini refrigerator in the temperature danger zone. Refer to temperature chart. CDI - discarded product. Educated to keep food at 41F and below. Turned refrigerator down. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf repeat violation. Observed food employee is writing temperature of food not the time. CDI - educated to have 6:00 AM - 9:30AM on the dry erase board; discard all food left over after breakfast. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in the mini refrigerator. Advised to provide an air thermometer for the mini refrigerator. |